Risotto al gorgonzola e olio verde

This is a fantastic juxtaposition of flavors.  It requires a little work but it totally worth it.  First you make a pretty standard risotto, then you stir in some gorgonzola cheese and serve it drizzled with a green oil you make from rocket (arugula), garlic and olive oil.

Ingredients:
320 g (1/2 lb.) risotto rice
1 shallot
1/2 cup of dry white wine
1 handful of rocket
vegetable broth
1 clove of garlic
150g (1/4 lb.) gorgonzola cheese dolce
olive oil
salt and pepper

To make the olio verde, use a immersion blender.  Put the rocket in a tall plastic cup and add the clove of garlic and olive oil.  Blend until you have a green paste.  Set aside.

To make the risotto, heat olive oil in a pan and add the shallot and cook until transparent.  Add the rice and saute and few minutes.  Then add the wine white.  In a seperate pot, add about 1 liter of broiling broth (Can be made from buillon cube).  Add a ladle of broth to the rice, stirring all the while, until the broth is soaked up, keep adding ladle for ladle until the rice is cooked (risotto should have a little bite to it).  Once the rice is done, stir in the cheese and mix until fully incorporated.

Serve in deep plates with the olio verde drizzled on top. Buon Apetito!